• In a large bowl, combine the ground bison, panko breadcrumbs, Parmesan cheese, egg, milk, garlic, onion, parsley, Worcestershire sauce, smoked paprika, oregano, salt, and pepper.
• Mix until just combined, making sure not to overwork the mixture. Form the mixture into 1 1/2-inch meatballs and place them on the prepared baking sheet or wire rack (depending on if you're baking or smoking- see details below).

Smoking Instructions

• Preheat the smoker to 225 F. and add a mixture of cherry and pecan wood.
• Place the meatballs onto a wire rack for easier transfer on and off the smoker.
• Add the meatballs to the grill grates and smoke for 1.5 hours.
• Remove the meatballs and place them into a pan with BBQ sauce (or tomato sauce) and then back onto the smoker to finish cooking for 20-30 minutes or until they reach an internal temperature of 165 F.
• Once cooked, remove from the grill and serve as desired.

Baking Instructions

• Preheat the oven to 375 F. and line a baking sheet with parchment paper.
• Place the meatballs onto the baking sheet and bake for 15-20 minutes or until the meatballs have reached an internal temperature of 165 F.
• Add to your favorite sauce (BBQ, tomato, etc.) and serve as desired.